Concentrations of the Volatile Thiol 3-Mercaptohexanol in Sauvignon blanc Wines: No Correlation with Juice Precursors

The volatile thiol 3-mercaptohexanol (3MH) and its acetylated derivative 3-mercaptohexyl acetate (3MHA) are key contributors to the aroma of Sauvignon blanc. The concentrations of both thiols vary at least 20-fold in different wines, with differences among grape juices the major source of variation. Both thiols are produced by yeast from precursors present in the juice. At least four possible precursors have been proposed, although conversion...